Friday, June 3, 2016

Chai Tea Cupcakes

chaiteacupcake-12lThis recipe comes from iamafoodblog and makes four cupcakes in jars. How cool is that? The cupcakes apparently stem from a love of Starbucks chai tea latte. Check out the entire story and the step-by-step tutorial at the site.

Chai Tea Cupcake 

Recipe from
yield: 4 cupcakes in a jar


1/2 cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup sugar
2 tablespoons plus 2 teaspoons butter
1 egg
1 tablespoon plus 2 teaspoons apple sauce
1/3 cup milk
2 chai tea bags
1/3 cup butter
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup icing sugar

Preheat your oven to 350°F.

In a small pot, heat the milk up and steep the tea for at least 10 minutes. Let cool to room temperature and remove the tea bags. Combine the dry ingredients in a large bowl.

In another large bowl, cream together the butter and sugar. Add the egg and beat until well combined. Add the apple sauce and mix until just combined. Add the dry ingredients to the wet mixture in 3 additions, alternating with the chai milk and ending with dry.

Spray a muffin tin with cooking spray and fill each spot with 2 tablespoons batter. Bake for 14-16 minutes or until a toothpick comes out with a couple of crumbs clinging to it. Cool completely before frosting.

In a large bowl, cream the butter until light and fluffy. Add 2 tablespoons of the icing sugar and combine throughly. Mix in the vanilla and cinnamon. Add the remaining sugar and mix until frosting is light and fluffy. If the frosting is too stiff or dry, beat in up to 2 teaspoons milk, a teaspoon at a time.

Assemble: Slice the domed parts of the cupcakes off. Place one cupcake in your jar and top with frosting. Add another cupcake, bottom side down and close the jar.

**If you want to make regular cupcakes, line your muffin tin with liners and fill 3/4 full.

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